Add the Oreo cookies into the food processor and pulse into crumbs. Add the Oreo crumbs into a bowl with melted butter.

Stir with a fork. Once combined, all the a prepared Springform pan. Press evenly into the bottom of the pan. Place the pan in the freezer.

Preheat the oven to 325 degrees.

In a new large bowl, blend the cream cheese until smooth using a mixer.

Add the white sugar, flour, and salt. Blend.

Add each egg one at a time, mixing in between. On the last egg addition, also add the vanilla, sour cream, and food dye. Mix one more time until smooth and the orange color is even throughout.

Take the chilled crust out of the freezer and pour the cheesecake filling in.

Put the pan in the oven and bake for 55-60 minutes until the cheesecake edges are set and the middle of the cheesecake is just a bit jiggly. Turn off the oven and open the oven door. Let the pan sit and finish cooking like that for another hour.

To make the meringue, add the sugar, egg whites, and cornstarch into a mixing bowl. Place on the top of a double broiler that has 2 inches of water in it. Turn to medium high heat.

Whisk the ingredients until the sugar and cornstarch melt into the egg whites. It will be thin and frothy once it is done and ready.

Put the mixture into a stand mixer bowl and use a mixer with a whisk attachment.

Turn the mixer on high and whip for about 6 minutes. It should be thick, glossy, and have stiff peaks forming.

You'll know that the meringue is ready when you take off the whisk attachment, flip it over, and the peak stays up.

Put the meringue into a piping bag with a large piping tip.

Once the cheesecake is done baking, take the pan from the oven and let cool. Put it in the fridge to chill for 1 hour. Cover it with plastic wrap before putting it into the fridge.

Right before serving, pipe the meringue on top in large mounds. Cover the entire cheesecake.

You can toast with a butane torch by moving it over the tops of the meringue.